Julie's Sensational Smoky Corn Chowder

This hearty corn and potato chowder uses pantry staples to produce a spicy, smoky, creamy main dish that's sure to impress Dad this Father's Day.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 287 Calories

Ingredients

• 2 tablespoons olive oil
• 1 cup half-and-half
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 medium onion, chopped
• 1 tablespoon sliced green onions, or to taste
• 1 teaspoon smoked paprika
• 1 tablespoon sour cream, or to taste
• 1 (4 ounce) can fire-roasted diced green chilies, with their juice
• 2 (14.5 ounce) cans whole new potatoes - rinsed, drained, and diced
• 2 (10 ounce) packages frozen corn, thawed
• 0.5 teaspoon crushed red pepper flakes
• 0.25 cup tortilla chips, or to taste
• 1 tablespoon grated Cheddar cheese, or to taste

Recipe Instructions

Step 1

Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.

Step 2

Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.

Step 3

Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.